Aubergines in red-wine vinegar and caper sauce

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Aubergines in red-wine vinegar and caper sauce

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Adjust Servings:
4 small Aubergine
3 tablespoons Olive oil
1/4 teaspoon Sea salt
For the vinaigrette:
1/4 cup Olive oil
4 teaspoons red-wine Vinegar
1 teaspoon Garlic paste
1/2 teaspoon Lemon zest
1/2 teaspoon Oregano
1 tablespoon Capers
1 tablespoon fresh Mint

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

Roasted aubergines and a delicious sauce... there’s nothing more than that to this dish, and yet, it’s so delicious you won’t believe it!

  • 35 minutes
  • Serves 2
  • Easy


  • For the vinaigrette:



This Greek aubergine side dish is light, tasty, and easy to prepare. Aubergines are brushed in olive oil and salt, then roasted in the oven for 20 minutes.

While the aubergines are roasting in the oven, prepare a vinaigrette by mixing olive oil, red-wine vinegar, herbs, and capers.

When the aubergines are cooked, drizzle the sauce over them and enjoy!

Here, we have accompanied the aubergines with pan-fried tempeh and fresh baby spinach leaves.

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5 minutes

Slice and dice

Pre-heat the oven to 450 degrees. Rinse well the aubergine, shop off the ends and discard them. Slice the aubergines into thick rounds and set aside. Rinse the capers under running water, then roughly chop them with a knife.

25 minutes

Roast the aubergine

Brush the aubergine on both sides with a mix of olive oil and sea salt. Transfer the slices to a baking dish lined with tinfoil. Then, put in the oven and roast at 450 degrees for 20 minutes. The aubergine should be golden brown. When cooked, take out of the oven and Transfer to the serving dishes.

5 minutes

Prepare the vinaigrette and season

In a glass, whisk together the ingredients for the sauce. Drizzle over the aubergine to season.



Serve your aubergines warm or cold. You can accompany with vegan protein like tempeh or tofu, and some greens.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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